In a mixing bowl, combine gelatin and sugar; set aside. In saucepan, bring cranberry juice to a boil. Pour over gelatin mix, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.
Meanwhile, in another bowl,beat cream cheese, sugar, milk & vanilla until fluffy. Fold in the whipped topping. Spread evenly in pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight. Yield 6-8 servings.
Notes & Tips
I double the recipe for the filling.
If you use commercial deep-dish pie shells, it will make two pies.